Slow Roasted Vegetable Soup

I love this. Baking makes everything easier. You can do whatever you like, such as drinking wine, and come back to the kitchen to check up on the roasting and then just blend everything! This dish also makes your entire apartment smell good!

I was only going to include just the tomatoes and red bell peppers but they were too light and there was no starchy thing to incorporate everything together. So I added baked sweet potatoes and that was the perfect touch.

[100% organic]

6 plum tomatoes

2 large red bell peppers

2 small sweet potatoes

Salt and freshly ground pepper

Butter, room temperature (enough to coat the oven dish)

Olive oil

½ cup heavy cream

1 cup basil leaves

Broth/water

Preheat oven to 325°F. Prepare the tomatoes by removing the skin: remove the core to all the tomatoes and make two perpendicular incisions on top of the tomatoes. Once the water boils, put the tomatoes in and cook for 30 seconds max. Immediately place in cold water with ice. Once the tomatoes are cool to touch, peel the skin and chop into quarters, length-wise.

Remove seeds and membranes to red bell peppers and slice into strips. Rub an ovenproof dish with butter. Place bell peppers and tomatoes in dish. Season liberally with salt and pepper. Scatter the basil leaves over the bell peppers and tomatoes. Drizzle with olive oil, and then place in oven. Wash the sweet potatoes and wrap them in foil, put those in the oven too. Bake for 2 hours.

Remove vegetables from oven. Drain the tomatoes and bell peppers, set aside. Unwrap the sweet potatoes and peel the skin. Chop the sweet potatoes roughly and place in a pot. Chop the tomatoes and bell peppers and put those with the sweet potatoes. Add some broth (if available) or water to cover the vegetables. Once boiling, blend until smooth, then add heavy cream on low heat.

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Cooking with Strawberry Tsunami and all its photography by Ron Yan licensed under a Creative Commons Attribution-NoDerivs 3.0 Unported License.